Butternut Squash and Blood Orange Soup [ 40 min ]
This Butternut Squash and Blood Orange Soup is a delightful celebration of seasonal flavors, combining the sweet earthiness of butternut squash with the tangy vibrancy of blood oranges. The addition of warm spices makes it a perfect comfort food for chilly days. The soup's rich orange hue is as pleasing to the eye as it is to the palate, making it an inviting dish to prepare in less than 40 minutes. Whether you’re looking for a quick weeknight dinner or a stunning starter for a dinner party, this soup is sure to impress.
Ingrédients
- 2 tablespoons olive oil
- 1 large butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup freshly squeezed blood orange juice
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and and pepper to taste
- 1/2 cup coconut milk
- Fresh cilantro cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the squash is tender, about 20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Return the pureed soup to the pot and stir in the blood orange juice, ground cumin, ground ginger, ground cinnamon, and cayenne pepper. Season with salt and pepper to taste.
- Stir in the coconut milk and let the soup simmer for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 32gProtéines: 3gFat: 12gSucre: 12g
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